Eggs prepared in all forms are at the heart of this breakfast-brunch-lunch eatery that first opened in Louisville Kentucky in 2007. Founder Jeffrey Rothberg was inspired by his great grandfather, a potato farmer, whose family tradition of big hearty breakfasts meant an important time at the table together. The wild — as in spectacular — egg varieties, deftly executed and amiably served, have made the regional brand wildly popular. The Nashville branch recently opened downtown on Union Street.

Inside is sunny, painted in pastels, with a curved retro dining counter, a small bar, a large dining room and a hostess at the stand to guide you to your seat. Service is prompt and friendly. The menu is extensive, offering biscuits, waffles, French toast, stacks of pancakes, Benedicts and omelets galore. (Plus some sandwiches and salads.)

For my first foray, I chose Bennies Gone Wild. The plate held two perfectly poached eggs over (curious, but tasty) wild mushroom patties and sliced grilled tomato on toasted English muffin, the whole shebang napped in a lush roasted tomato hollandaise and a striping of balsamic syrup. Delicious.

My dining companion, a huevos rancheros aficionado, was well pleased with the Wild Egg version, which topped the fried eggs on tortilla with a green chili sauce, imparting a nice kick of heat. Black beans with character, crisp skillet potatoes, sour cream and a scatter of chopped scallions rounded out the generous platter.

Huevos rancheros at Wild Eggs.(Photo: Nancy Vienneau)

No adult beverages this time: We had the house fresh-squeezed lemonade — supa-tart and refreshing, and the fresh squeezed orange juice — the real deal.

Yep, we’ll be back. There are likely other egg dishes we’d be wild about.